Baked risotto has to be one of the simplest and tastiest ways to enjoy protein rich rice and its lovely creamy texture goes well with so many delicious vegetable combinations. Whether roasted tomatoes, baked vegetables or for this simple vegetarian recipe, sautéed green veggies, a vegan baked risotto is the perfect complimentary dish. Although many recipes will add butter and cheese the risotto really is rich and creamy without these added and makes for a wonderful low-fat vegan dish.
For a simple, quick and easy vegan Meatless Monday this recipe is filled with vitamins, minerals and wonderful flavour. I like to use orange because I just can’t escape the desire to add its wonderful sweetness and aromatic quality to nearly everything, but lemon works wonderfully as well so use whatever you prefer. Any combination of fresh green vegetables would work in this dish just make sure to not overcook them. For non-vegans if you like, do what Cam does and add some shavings of vegetarian cheese to serve; or my preference, simply enjoy as is… yum num numnum.
Vegan Baked Risotto w/ Tossed Green Veggies
Preparation Time: 45 mins // Serves 4
- 1 cup Arborio rice
- 2 ½ cups homemade or good quality vegetable stock
- Juice of 1 orange
Tossed Green Veggies
- 70g (2.5 oz) almonds, roughly chopped
- 1/3 cup vegetable stock
- Juice of 1 orange
- 1 tsp Dijon mustard
- 250g (9 oz) green beans, topped & tailed
- 1 bunch asparagus, woody ends removed
- 1 tbs olive oil
- zest of 1 orange
- 1 bunch spinach, roughly chopped
Pre-heat the oven to 180°C/356°F
Add the Arborio rice, stock and orange juice to a baking dish and combine. Cover with a tight fitting lid or with foil and bake in the pre-heated oven for 40-45 minutes until nearly all liquid is absorbed and rice is al dente.
Prepare the green veggies just before serving so within the last 10 minutes of the baked risotto cooking time.
Whisk the stock, orange juice and Dijon mustard in a small jug or bowl until smooth, set aside.
Heat a good sized frypan or wok add the almonds and dry roast tossing continually, cooking over a medium heat for 1-2 minutes until just brown.
Add the beans and asparagus and drizzle with olive oil, toss in the pan to coat with oil, add the stock and mustard mixture and cook for 2-3 minutes.
Add the zest and spinach and cook for a further minute or until the spinach is just wilted.
Serve immediately accompanied by spoonfuls or warm baked risotto. Yum!